Quick & Easy Light Bread Rolls
Who doesn’t love fresh baked bread, I love the whole kneading, texture and baking process!
Sometimes you don’t have time to go to the bakery or follow through the full bread proving process. This recipe is my fast version of a light bread roll. No need to prove the dough until you shape each roll and place onto lined trays. Then only prove for 30-40min and bake for 15-20min! You can use either butter or oil in the dough also.
The result are gorgeous light, fluffy bread rolls with a thin crust.
450-500 grams plain or bread flour
2 tsp instant yeast
150ml milk, warmed
50-100ml water, as needed
1 tbsp honey or caster sugar
3 tbsp butter, melted (or olive oil)
1 large egg, lightly beaten
1 tsp salt
1 egg (for egg wash with 1 tbsp water)
Light/Dark Sesame seeds to sprinkle on top
In a stand mixer bowl with dough attachment, add all ingredients except the egg and with only 50ml of water. Initially, ensure yeast and salt is placed in bowl separately to not affect yeast activation. Mix until well combined then add the egg, add the remaining 50ml water if needed.
Continue mixing on low-med for approx. 5 min. The dough will come away from the sides and will be a little sticky but also smooth and pliable.
Place dough onto a lightly floured clean bench. Divide into 8-10 equal pieces (size is your choice). Then shape each ball, cup your hand over then roll in a circular motion until it is smooth. Place onto lined baking tray.
Place the tray in a warm spot and prove rolls for approx. 30-40min or until doubled in size.
Preheat oven to 200°C.
After the rolls have proved, whisk egg with a tablespoon of water and brush over top of each roll and sprinkle with sesame seeds. Bake approx 15 minutes or until golden brown.